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Nutrition Facts
Serving Size 1 Cups 179g Recipe makes 1 1/2 Cups)
Calories 1290
Calories from Fat 1303		(101%)
Amount Per Serving		%DV
	Total Fat 144.8g	222%
	Saturated Fat 19.4g	96%
	Monounsaturated Fat 72.7g
	Polyunsaturated Fat 47.4g
	Trans Fat 0.2g
Cholesterol 0mg		0%
Sodium 1590mg		66%
Potassium 39mg		1%
Total Carbohydrate 2.5g		0%
	Dietary Fiber 0.6g	2%
	Sugars 0.1g
Protein 0.5g		1%
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Garlic Vinaigrette

Recipe #225142 | 10 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Trinkets
Apr 28, 2007

Long ago, before I could just throw a vinaigrette together, I started with this recipe. It's called The Best Vinaigrette Dressing in the Celebrations on The Bayou cookbook, put out by the Junior League of Monroe, Louisiana. The recipe calls for white wine vinegar but you can use either red or white wine or champagne vinegars. And, it's delicious with Feta crumbled over your green salad.

1 1/2 Cups (change servings and units)

Ingredients

1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup wine vinegar
2-3 garlic cloves
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper

Directions

1
Place all ingredients in a food processor or blender.
2
Blend until creamy and garlic is shredded, about 60 seconds.
3
Keeps well in the refrigerator.

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Featured Reviews for This Recipe

From: White Rose Child

On Apr 23, 2009

I decided to try something new, when I'd run out of ingredients for my favorite vinaigrette- and this did not disappoint! Like the others, I put in extra garlic! I also halved the oil (used water for other half) and the salt. So simple, yet so delicious! It's great because I was able to use half flaxseed oil (with canola), which is so healthy and you can't taste its mustiness here. Made a lovely mild dressing for our roasted vegetables. Thanks for a keeper!

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From: appleydapply

On Mar 11, 2009

I knew since this was from a Louisiana Junior League cookbook I would love it - those ladies can cook! This was very simple and quick to whip up in my mini food processor (I halved the recipe). I usually stir up homemade vinaigrette, and have never tried processing it. It emulsified the oil & vinegar, and gave it a consistency more like a store-bought dressing. What a neat trick. Next time I'll mix up a full batch. The kids loved it, too; we served on a romaine salad with tomatoes and a sprinkle of freshly grated parmesan.

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From: NELady

On Mar 7, 2009

I love to try new vinaigrettes - and this one was SUPER! I did add a little more vinegar (I used Red Wine) as I love vinegar and always add more than any recipe calls for. I used 3 big cloves of garlic, too. YUMMERS! Made for I Recommend Tag Game.

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From: Sunshine Forever

On Sep 21, 2008

I chose this recipe for PAC Fall 2008. This vinaigrette was delicious. I used red wine vinegar and 5 garlic cloves (we love garlic). Served on a salad of mixed lettuce, tomatoes, cucumber and red onion. It was a nice compliment to the meatballs and red gravy (also Trinket's recipe). Thanks for posting.

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